Homemade Chicken Pot Pie is a classic comfort food, perfect for the cold weather or whenever you crave a cozy meal. It features a rich and savory filling of tender chicken, fresh vegetables, and creamy gravy, all nestled in a flaky, golden double crust.
If you’ve never tried a homemade savory pot pie, you are in for a treat. Watch the video tutorial and see how easy it is to make this comforting dish.
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Chicken Pot Pie Recipe
This Chicken Pot Pie is such a beloved recipe that we included it in Natasha’s Kitchen Cookbook and we love it so much that we also make Chicken Pot Pie Soup and Chicken Pot Pie Casserole! If you’re searching for a chicken recipe that the whole family will adore, this Chicken Pot Pie is a must-try!
Similar to our Turkey Noodle Soup recipe, chicken pot pies are an excellent way to repurpose leftover meat or vegetables, especially after the holidays. With the same ingredients, your leftovers transform into a delightful new dish, giving them a fresh twist before your family catches on that you are serving the same thing on repeat. For example, use leftover Thanksgiving turkey to make a Turkey Pot Pie—just swap the chicken for turkey while keeping the rest of the recipe the same.
Chicken Pot Pie Video
Homemade Chicken Pot Pie is way better than store-bought or frozen pot pie. From the buttery homemade pie crust to the saucy, satisfying center, it’s no wonder the Pot Pie is so famous! Watch the video to see how easy this is to make and to see how Natasha makes the fancy (but surprisingly simple!) fluted edge.
What is a Pot Pie?
A pot pie is a savory pie filled with meat (typically chicken) and vegetables in a gravy-like sauce. Classic pot pies are made with a double crust. Inside, you’ll find a flavorful blend of cooked chicken, vegetables, and herbs in a creamy gravy made from a roux (butter and flour) combined with chicken stock and cream.
Ingredients for Chicken Pot Pie
Chicken pot pie is a complete meal, brimming with vegetables and protein. The high-quality ingredients and generous filling set it apart from store-bought versions. Once you try a homemade pot pie, you’ll never go back. Plus, it only requires simple ingredients:
- Pie Crust – You’ll need two pie disks for the top and bottom. While we prefer homemade, store-bought pie crust works perfectly and saves time (be sure to thaw according to instructions on box).
- Chicken – Use shredded, cooked chicken from a roast chicken or cook your own boneless chicken breasts or thighs.
- Butter & Flour – These make the roux, forming the base for the gravy sauce.
- Chicken Stock & Cream – Combine to create the creamy gravy sauce.
- Veggies – Onion, carrots, mushrooms, and frozen peas – this dish is loaded with vegetables.
- Garlic and Parsley – These aromatics, along with simple salt and pepper, perfectly balance this savory pie.
Substitutions
You can customize your chicken pot pie with your favorite vegetables and flavors. Use whatever you have on hand, leftovers from last night’s dinner, or seasonal produce. Simply chop your veggies into bite-sized pieces and add them to the filling.
- Vegetables – green beans, celery, corn, broccoli, chopped potatoes (fork tender)
- Herbs – Thyme, oregano, chives
- Meat – Leftover roast turkey or baked ham are great options, especially after the holidays.
- Crust – While we love using our homemade pie crust for both the top and bottom layers, you can easily swap the top layer with store-bought puff pastry for a quick and delicious alternative.
The Best Crust for Chicken Pot Pie
In a pinch, you can use a store-bought double pie crust for this recipe, but we highly recommend a homemade all-butter Pie Crust for the best results. Made with just five ingredients (including water and salt) it takes just minutes to make. You can also make it a couple of days ahead.
Our homemade crust rolls out effortlessly and remains crisp when baked, without the need for pre-baking. It’s perfect for both savory and sweet pies, including favorites like our Apple Pie, our juicy Cherry Pie, and Blueberry Pie.
How to Make Chicken Pot Pie
A homemade Chicken Pot Pie is easier and takes less time than you think.
- Sauté the Vegetables – In a dutch oven or pot over medium heat, melt the butter. Add diced onions and carrots and sauté for 8 minutes until soft. Add mushrooms and garlic, and sauté another 5 minutes until softened.
- Prepare Gravy – Add the flour and stir constantly for 2 minutes. Add chicken stock, heavy cream, and bring to a simmer. Cook for 1 minute or until it thickens into a thick gravy consistency. Season with salt and pepper to taste.
- Assemble the Pot Pie – Add the chicken, frozen peas, and parsley. Stir to combine, then remove from heat and set aside while you prepare the crusts. Roll one chilled pie crust disk into a 12-inch circle and transfer it into a deep 9-inch pie dish (you can also use a 9″ diameter cast iron skillet, or even a 9″ round cake pan or springform pan). Spoon the filling over the crust.
- Cover and Seal – Roll the second pie disk into a 10-inch circle and place it over the pie filling. Fold any excess dough under the bottom crust and crimp the edges together. Use a sharp paring knife to cut five small slits in the top crust to allow steam to escape. Brush the top with a beaten egg and lightly sprinkle with coarse salt and pepper.
- Bake at 425°F for 30-35 minutes, or until the top crust is golden brown. Test for doneness with a thermometer. The center of the pie should reach 165°F. If it browns too quickly, tent with foil (see tips below). Let the pie rest for 15 minutes before slicing.
How to Prevent Pie from Browning
To prevent the edges of the pie from rising above the center, gently pat them down before baking. If your pie starts to brown too quickly, cover it with a pie shield. You can easily make one by cutting a 4-inch circle from the center of a square sheet of foil and placing the shield loosely over the pie.
Make-Ahead
Chicken pot pie reheats beautifully. Just warm it in the microwave until heated through. The sauce stays creamy without separating and it tastes just as good as the day you made it!
- To Refrigerate: Cover leftover pot pie with plastic wrap or foil and store it in the refrigerator for up to 4 days.
- Freezing: Prepare your pie and cover with foil. Freeze for up to 2 months. Remove from the freezer 30 minutes before baking (do not thaw).
- To Reheat: (From frozen) Bake covered with foil at 425°F for 25-30 minutes longer than the original baking time. Remove the foil and continue baking as directed in the recipe until the top is golden brown and the filling is hot. (From refrigerated) Bake at 350°F for about 20-30 minutes, or until the filling is heated through. Alternatively, you can cover with plastic wrap or a lid and microwave for 2-3 minutes, or until warmed.
What to serve with Chicken Pot Pie
Because pot pies are so hearty and full of protein, we love to serve this as a main course paired with Mashed Potatoes, soft Dinner Rolls or sliced Sourdough Bread, and simple vegetable sides:
- Caesar Salad – so fresh, simple and made from scratch
- Roasted Brussels Sprouts – with crispy bacon
- Baked Asparagus – our go-to asparagus recipe
- Beet Salad – with the best dressing
- Boiled Corn on the Cob – brushed with butter
- Coleslaw – adds a refreshing crunch
This Chicken Pot Pie blends the comforting warmth of a homemade meal with the simplicity and ease you’ve come to love from Natasha’s Kitchen. We hope you enjoy this recipe as much as we do and create wonderful memories with those you share it with.
More Chicken Dinner Recipes
If you enjoy this Chicken Pot Pie, be sure to check out these other family-favorite chicken recipes:
- Spatchcock Chicken
- Chicken and Rice
- Chicken Parmesan
- Chicken Marsala
- Chicken Stir Fry
- Instant Pot Whole Chicken
- Chicken Tortilla Soup
Chicken Pot Pie Recipe
Ingredients
- 1 homemade pie crust, (2 round)
- 4 cups cooked chicken, shredded*
- 6 Tbsp unsalted butter
- 1 medium yellow onion, (1 cup chopped)
- 2 medium carrots, (1 cup) thinly sliced
- 8 oz white or brown mushrooms, (stems discarded), sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt, or to taste, plus kosher salt to garnish
- 1/4 tsp black pepper, plus more to garnish
- 1 cup frozen peas, do not thaw
- 1/4 cup parsley, finely chopped, plus more to garnish
- 1 egg, beaten for egg wash
Instructions
- In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
- Add ⅓ cup flour and stir constantly for 2 minutes. Add chicken stock, and ½ cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, ¼ tsp black pepper, or season to taste. It should be well-seasoned.
- Add shredded cooked chicken, frozen peas, and ¼ cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a deep 9” pie dish. Spoon the pie filling over the bottom crust.
- Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425°F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Notes
Variations:
- Veggies – Dice the veggies into even-sized pieces. Try green beans, celery, corn, broccoli, chopped potatoes (fork tender).
- Herbs – Thyme, oregano, chives
- Meat – Leftover roast turkey or baked ham are great options, especially after the holidays.
- Crust – While homemade is best, you can substitute with store-bought pie crust, or even store-bought puff pastry.
Nutrition Per Serving
Filed Under
Going on three times making this recipe. It’s extremely good!
Thank you Natasha!😋
You’re welcome! I’m so happy you enjoyed it, Johanne!
I have been searching for a good chicken pot pie recipe for some time. This is bar none the very best…..elegance in its simplicity so YUMMY!!
Awesome, I’m so glad you found this recipe and loved it!
The chicken pot pie is incredible. Crust makes me very happy.
And you are just fun to watch.
Thank you for your compliment and great feedback!
I made this last night, oh my goodness, hands down the best chicken pot pie I have ever had! My family and friends raved about it, how it was better than a restaurant’s pot. Another winner Natasha, thank you so much for your awesome recipe!
Thank you, Jenny for your wonderful feedback. We’re really glad that you enjoyed it!
SO GOOD! My dad is recovering from surgery and said he wanted something hot. This was AMAZING! Stumbled upon this page but will absolutely be making this and other recipes.
Hi Sarah! I’m so glad to hear that. Thank you so much for sharing.
Absolutely delicious! I used Pillsbury pie crust, but otherwise made recipe exactly.
I’m so happy you enjoyed that. Thank you for sharing that with us, Jen! Happy Holidays!
Outstanding! I followed the recipe exactly as written. Everyone said it was the best chicken pot pie they have ever had!
Hi Mike! That’s amazing! Thanks so much for the feedback!
Hi Natasha, Your chicken pot pie is now a weekly meal for us. My husband says every time we have it that he has never had a pie this delicious. I pre-ordered some of your cookbooks when they were first offered. Now I’m getting several more for Christmas presents. Thank you for all you’ve shared. Love your videos and all the recipes! Merry Christmas to your family!
I’m so happy you love our recipes! Thank you so much for the fantastic review and for purchasing my book. I am smiling big reading your comment, Patti! Merry Christmas
This was my first time making chicken pot pie. It’s something I’ve wanted to try for a long time, and I decided to try this recipe. Oh. My. Goodness. Not only was it so easy, but it’s SO delicious, too! I did add a bit of Morton’s Nature Seasoning at the end, but that’s just my personal taste preference. I used the all-butter pie crust recipe as well and it was my first time making pie crust with a food processor. I’ll never go back from that now, and this will be my go-to crust recipe from now on. It rolled out beautifully and was so crisp and delicious and stood up well to the creamy filling. I’d give this recipe 10 stars if I could, and thanks so much for all your hard working in developing it!
Thank you so much, Jessica! I’m so glad you loved the recipe. It’s our favorite pie crust too!
THE BEST CHICKEN POT PIE EVER! It’s officially in the weekly rotation for winter.
So glad to hear that, Carol!
Great recipe again, thank you!
Always thorough with the directions-also always a good idea to watch the videos.
Everything tasted great and flavorful. The only problem I had was with the pie crust- I did use your recipe. The dough was a little tough and not smooth. When done, the top crust looked beautiful and the bottom was a little undercooked. I think it was just me 🙂 Will definitely try this recipe again and try to master the pie crust.
Hi Renee! I’m glad you enjoyed the recipe. A few tips to help troubleshoot the crust. Be sure to measure your flour correctly. Using too much flour will result in a dry crust and if the dough is over worked, it can get tough. I have a tutorial on How to measure ingredients here. I have been using 6-8tbs of cold water, but it’s best to go off visual cues to know how much to add. It can vary depending on how things are measured and the temperature of your ingredients. Also- don’t forget to rest the dough in the refrigerator for atleast 1 hour.
The crust at the bottom shouldn’t be soggy but the pan you use can affect how it bakes. You can try baking the pie on a preheated pizza stone, that may help it crisp up more. I hope that helps.
Hi Does the pie need to be baked before freezing? Or do you freeze it unbaked? Thanks
You can freeze it assembled prior to baking.
Hi Natasha-
Can you freeze the pie filling until ready to make?
Hi Lisa! I haven’t frozen just the filling but the whole pie assembled freezes well.
Should the pie be baked before freezing? Or can it be frozen unbaked?
It can be assembled and frozen raw.
Hi. I have frozen just the filling and had it over ri e and also egg noodles. Freezes well. Delicious.
Absolutely delicious and a huge hit! This recipe is easy to follow, perfect seasoning and very tasty.
Thank you for your great feedback, I’m so glad you loved it!
This pot pie turned out beautifully. I followed the directions and watched the helpful videos as well!
USE the full butter crust and USE the mushrooms. It was so good-I wouldn’t change a thing!
Hi Kara! Thank you so much for sharing that. I’m so glad you loved it.
This sounds amazing and I haven’t made it yet. But I will!! Question: Can I make it just using one pie crust on top instead of one crust on bottom and one on top?
Hi Kara! That would be fine. I hope you love the recipe!
This pot pie was delicious! I made it with leftover Thanksgiving turkey for my son-in-law who loves pot pie. He loved it (ate half of it for his dinner). Good thing I made two of them. I did use already made pie crust. The filling was easy to make. Will definitely make it again. Yummy!
Hi Donna! Thank you for the feedback. I’m glad it was enjoyed.
Ok so something went wrong.
When I try to put in my first review, I have to tell you this is the most awesomeness chicken pot pie I’ve ever had trust me.
I used a Costco rotisserie chicken and I used the pillsbury roller out pastry. I forgot my frozen peas at work so I used frozen corn.
Truly amazing. The only thing I really did different was add half of the salt and that’s only because there’s a lot of blood pressure issues in my family.
I highly recommend this recipe to anybody. Oh my God it is so good.
Thank u Natasha n hubby.
Will definitely make this another time with my homemade Caesar salad that’s garlic to die for and roasted garlic mashed potatoes. Oh yeah.
I’m so glad you loved the recipe!
Hi I have a question. I am wanting to use this recipe to use up Thanksgiving turkey meat. Is it ok to use unroll and bake pie crust instead of making the crust homemade?
Hi Kay! You can use premade pie crust from the store.
You say to freeze it instructions but is it already cooked?
I want to make it fully cooked n freeze half?
Do I follow those instructions seems like a lot of baking?
Hi Penny! It works to freeze this raw after assembling or to freeze left overs after it’s baked too. You would follow the baking instructions mentioned in the recipe card for the initial baking. Leftovers can be reheated in the stove until warmed through, or in the microwave.